| If you want a yeast bread, simply make the normal whole wheat bread and
when you get to the last kneading before forming your loaves, knead in
grated cheese and chopped jalapeno peppers - I recommend not adding the
seeds as they could be really surprising in bread - form loaves and bake
as usual. The amount of cheese to use is approx:
1 cup finely grated cheese for two loaves of bread (toss with 2
tablespoons flour)
2 cups finely grated cheese for four loaves of bread
jalapeno is added to taste, but I expect that two or three tablespoons of
diced pepper would be adequate for two loaves, double that for four loaf
bread recipes.
You can add cheese and peppers to a standard cornbread or quick bread recipe:
1 cup unbleached bread flour
1 cup cornmeal (or oat flour or more bread flour)
1/3 cup oil or melted and cooled butter or margarine
1 teaspoon baking powder
1 teaspoon salt
1/4 cup sugar (optional, but some folks like it)
1 egg
1 cup milk
Mix dry ingredients well with a wire wisk (it sorta sifts them) in a large
bowl. Mix the milk and egg together with a wire wisk. Pour the milk and
egg into the dry ingredients and add the oil or butter. Stir until all
dry stuff is moistened. Stir just to mix in:
1 cup finely grated cheddar cheese tossed with two level tablespoons
flour
2 tablespoons very finely diced jalapeno peppers (no seeds)
pour into a large cast iron skillet (10" by 2" deep or 12" by 2" deep) which
has been well greased with oil or butter. Bake until well browned on top
and "springy" to the touch...approx. 30 minutes...in a 375 degree oven.
The cornbread/quickbread recipe can be doubled and baked in a 13" by 9"
baking pan (a deep one like a roasting pan for instance).
More or less jalapeno can be added to taste.
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